With Spring comes the season of my favorite vegetable, asparagus, so I immediately searched for a recipe based on this ingredient. I stumbled on this one from the Cooking Light site:
Asparagus and Gruyere Souffle-
- YIELD: 6 servings
- Cooking spray
- 1/2 cup dry breadcrumbs
- 3/4 pound asparagus
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 1 teaspoon dry mustard
- 1/8 teaspoon freshly ground black pepper
- 1 1/4 cups 1% low-fat milk
- 1 large egg yolk, lightly beaten
- 1/2 cup (2 ounces) shredded Gruyère cheese
- 6 large egg whites
- Dash of cream of tartar
- Preheat oven to 350°.
- Coat a 2-quart soufflé dish with cooking spray; sprinkle breadcrumbs over bottom and sides of dish.
- Cook asparagus in boiling water 4 minutes; drain and rinse with cold water. Cut a 1-inch tip from each asparagus spear; finely chop stalks.
- Lightly spoon flour into a dry measuring cup; level with a knife. Place the flour, salt, ground nutmeg, dry mustard, and black pepper in a medium saucepan. Gradually add milk, stirring with a whisk until blended. Bring to a boil over medium heat, stirring constantly. Cook 1 minute or until thick.
- Gradually stir about one-fourth of hot milk mixture into egg yolk, stirring constantly with a whisk, and add to remaining hot milk mixture, stirring constantly. Cook 30 seconds, and remove from heat. Stir in asparagus tips and chopped asparagus with the cheese. Cool slightly.
- Place egg whites and cream of tartar in a large bowl, and beat with a mixer at high speed until stiff peaks form. Gently stir one-fourth of egg white mixture into asparagus mixture; gently fold in remaining egg white mixture. Spoon into prepared soufflé dish. Bake at 350° for 45 minutes or until puffed, golden, and set. Serve immediately.
Posted by -colleen